Paleo Nacho “Cheese”

10Feb

Dairy-free and Paleo Nacho “Cheese”? Plus, 33 Paleo and Gluten-free sauces to amp up your healthy meals! Say wha’??? As a well known, Condiment Queen, I can’t wait to share the brand new eBook, Get Sauced with you!

I first met Kristen of Living Loving Paleo on Instagram. Her supportive and encouraging energy was contagious. It popped right out of at you through the phone screen. I am not even joking! I knew right away that she would be one of the kindest, warmest people that I’ve been lucky enough to know.

Soon after, she came down to Santa Cruz for a beach day with her equally as awesome husband. This is where I got to learn about Kristen’s amazing journey living with Chron’s disease and how she has managed it with a real food diet. You can read Kristen’s full story here.

And guess what?!? Kristen had of course brought some of her amazing sauces to share. Her ranch was out of this world! It blew the conventional ranch that I used to love dipping my fries into out of the water. 🙂

One of the biggest struggles people encounter when they make the switch to a Paleo or real-food lifestyle is that either their meals are boring or they are spending far too much time in the kitchen.

This is exactly where Kristen comes in to make our lives a whole lot easier! In her brand new eBook, Get Sauced, she shares Paleo and Gluten-free sauce recipes to make your simple meals insanely delicious!

You will find 33 innovative sauce recipes such as Spicy Smoky Barbeque Sauce, Teriyaki Sauce, Tzatziki and even Salted Caramel.

Kristen was so kind to let me share her Paleo Nacho “Cheese” recipe here with you! I chose this recipe because it was my favorite thing to eat in junior and high school. Do you remember that fake cheese they used to sell in the cafeteria? So gross, but so good! Kristen has a healthy and much more delicious version of that for us!

Place the cashews into a bowl and cover them with water. Let them soak for 4-6 hours.

Drain and rinse the cashews and add them to your blender, along with all of the other ingredients, except for the diced chiles.

Blend on high for 2-3 minutes, or until the nacho “cheese” is smooth and creamy. Add the green chiles to the blender and pulse a few times, just until combined.

Store in a sealed container in the fridge for up to a week.

Tips & Tricks: I love this cheese sauce served warm along with plantain chips, topped on a taco salad or made into nachos. Simply heat it up over medium-low heat in a small saucepan on your stove!

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only recommend products that I wholeheartedly believe to be valuable or that I use myself. Rubies & Radishes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com

Related

About Arsy Vartanian

Arsy Vartanian is the founder of the Paleo recipe and lifestyle blog, Rubies and Radishes and she is also the author of the cookbooks, The Paleo Slow Cooker and The Paleo Foodie. Arsy enjoys spending time in her kitchen creating healthy, grain-free recipes for her family and her blog readers.

Comments

Thank you for your wonderful reicpes! As a recent grad working as many crap jobs as I can get, they’re so appreciated! One question though- is there are a green enchilada sauce on this site? I’ve made the red enchilda sauce many times, and it’s delicious! BUt, sadly, I cannot get any sort of decent Mexican food/ingredients where I live, but I’d really love to try this!